Blueberry tea cake
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Freshly grated nutmeg |
| ½ | teaspoon | Ground cinnamon |
| 1 | cup | Fresh blueberries; picked over |
| 8 | tablespoons | Unsalted butter; softened |
| ¾ | cup | Superfine sugar |
| 2 | Extra-large eggs | |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Sour cream |
Directions
Preheat the oven to 350F. Butter and flour a 9x5x3-inch loaf pan.
Sift together the all-purpose flour, baking powder, baking soda, salt, nutmeg and cinnamon. Toss the blueberries with 1 tablespoon of the sifted mixture.
Cream the butter in the large bowl of an electric mixer on moderately high speed for 3 minutes. Add the sugar and beat for 2 minutes. Beat in the eggs, one at a time, blending well after each addition. Beat in the vanilla extract. On low speed, add half of the sifted ingredients, mixing until the particles of flour are absorbed. Stir in the blueberries.
Pour and scrape the batter into the prepared pan. Bake the loaf for 55 minutes to 1 hour, or until nicely risen and a wooden pick inserted into the loaf emerges clean and dry. The baked loaf will pull away slightly from the sides of the pan.
Cool the loaf in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn rightside up. Cool completely. Store in an airtight container.
from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95